BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATS

SPICY BEEF TENDERLOIN BROCHETTES

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Ingredients:

8 oz tenderloin
2-3 TBLS mediterranean spice mix (SEE RECIPE)
8 ea bamboo skewers, soaked in water for 10 minutes

Method:

Cut tenderloin into ½ oz strips; place strips into a medium bowl; place 2 –3 TBS of spice mix over bowl and coat meat well; remove 2 strips from the bowl and place on a wooden skewer in a weaving motion; repeat process with remaining meat until all is used.At service heat grill and brush lightly with vegetable oil; grill meat to desired doneness and serve immediately.
Chef note:  after meat is removed from grill, place sliced onions and peppers on grill to cook and pull flavor for a great accompaniment.

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